Hello! Looks like you tried visiting a page on our Original Consultant's Corner.
No worries. Just letting you know we're sending you on to our New Website, where you'll find similar content or be redirected to the Consultant's Corner homepage. You'll automatically be directed shortly.
Grilling the peppers and quesadillas gives you a smoky, charred flavor because it sears a portion of the food. You get deep, flavorful grill marks by using the same technique as searing—just leave the food undisturbed.
This make-ahead dish can be prepared the night before, then popped in the oven a half hour before breakfast. It bakes up fluffy and golden in our Stoneware Baker. Top with fresh, vibrant strawberries before serving.